Copycat Cookie Dough Protein (Ninja Creami Recipe)

A bowl of creamy yogurt is topped with chunks of chocolate chip cookie dough. Nearby, a wooden spoon and scattered chocolate chips add to the inviting presentation. A small bowl of additional cookie dough pieces is also visible in the background.

Copycat Cookie Dough Protein (Ninja Creami Recipe)

Next time you're craving DQ may I suggest making this Cookie Dough Protein Ninja Creami Recipe?! Creamy and packed with protein, it’s sure to be your new favorite homemade ice cream.

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Prep Time: 15

Chilling Time: 24

Author: Heather Painchaud

Servings: 1 pint

Ingredients

1 ½ cups vanilla Premier Protein shake
¼ tsp butter extract
1 Tbsp vanilla pudding mix
⅓ cup butter softened
⅓ cup brown sugar
2 tsp vanilla extract
¾ cup flour heat treated
1 tsp white sugar
⅓ cup mini semi-sweet chocolate chips

Instructions

For the cookie dough:

Heat treat the flour by spreading it on a baking sheet and baking at 350°F for 7 minutes.
Line a baking sheet with parchment paper or foil. In a bowl, combine butter, brown sugar, and vanilla.
Slowly stir in the flour, white sugar, and mix until it reaches a cookie dough consistency. Stir in the chocolate chips last so they don’t melt from the warm flour.
Form into a large cookie dough ball, flatten into a rectangle (or roll into tiny balls), and freeze for 20 minutes.
Break into bite-sized pieces and store in the fridge for up to a week or in the freezer for longer.

For the ice cream:

Pour the protein shake into the pint container and mix with pudding mix and butter extract.
Freeze the container on a flat surface for 24 hours or until frozen solid.
Run the container under hot water for 30 seconds, remove the lid, and place it in the outer bowl container.
Secure the outer bowl lid, place it into the Ninja Creami machine and press the Lite Ice Cream button to blend.
If the texture is powdery, use the Re-spin button for a smoother consistency.
Make a small hole in the ice cream, add frozen cookie dough pieces, and press the Mix-In button.
Serve with extra chunks of cookie dough on top and enjoy!

Notes

- Cookie dough ingredients make four servings for cookie dough ice cream. Store leftovers in an airtight container in the fridge or freezer.
- Keep ingredients below the max fill line that is near the top of the pint.

- Chop mix-ins into small pieces so they distribute evenly and blend smoothly.

- Place the pint container on a flat, level surface in your freezer to prevent it from freezing at an angle.

- If the ice cream is too hard after the first spin, use the re-spin function for a softer consistency.

- Let the frozen pint sit at room temperature for 10-15 minutes or run under hot water for 30 seconds before spinning to prevent icy chunks.

- If you're looking to reduce sugar content, consider using natural sweeteners like maple syrup or a sugar substitute like monk fruit.

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